1. Potato Salad: 2. Prepare the marinade; in a bowl, combine all the ingredients. 3. Whisk until well blended; set aside. 4. In a large saucepan, combine the potatoes, garlic, thyme and salt. 5. Cover with enough water and bring to a boil. 6. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook). 7. Strain and allow to cool at room temperature. 8. Slice into 1/4-inch-thick round slices. 9. Add to the reserved marinade for at least 20 minutes before serving. 10. Preheat oil to 375 degrees F in a heavy, deep saucepan. 11. To prepare schnitzel: 12. Season the chicken cutlets with salt and pepper. 13. Dredge in flour; dip in egg wash. 14. Coat with panko or breadcrumbs. 15. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain. 16. Place one cutlet on each of four dinner plates. 17. Garnish with lemon sections. 18. In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds. 19. Divide onto the four prepared plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
